Swiss Cheese Crabmeat Quiche
From: Paulette, Saint-Leonard, Quebec, Canada
Comments: If desired, use 1 [7 3/4-ounce / 220-g] can salmon, drained and flaked, instead of crabmeat.
Servings: 4
IngredientsPreparation
  • 2 cups [450 g] grated Swiss cheese
  • 1 can crabmeat, drained and flaked
  • 1 tablespoon [15 mL] finely minced green onion
  • 1 tablespoon [15 mL] finely minced celery
  • 1 tablespoon [15 mL] finely minced parsley
  • 1 tablespoon [8.75 g] flour
  • Salt and pepper, to taste
  • 3 eggs
  • 1 cup [250 mL] light cream
  • 1 [9-inch / 23-cm] short-crust pastry shell
  • 1 tablespoon [15 g] grated Parmesan cheese
  • Delicately mix together: grated Swiss cheese, crabmeat flakes, finely minced green onion, celery and parsley, flour, salt and pepper.
  • Lightly beat eggs; slowly pour in cream.
  • Well mix in Swiss cheese mixture.
  • Pour into pastry shell.
  • Sprinkle with grated Parmesan cheese.
  • Bake into a preheated 375°F [190°C] oven for 30 to 35 minutes, until the blade of a knife comes out clean from its center.